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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the Sugar Reef Carribean Cookbook - by Devra Dedeaux This chicken has an amazing smell and even better flavor - you won't be disappointed. Ingredients:
1 tablespoon ground allspice |
1 tablespoon dried thyme |
1 1/2 teaspoons cayenne pepper |
1 1/2 teaspoons freshly ground black pepper |
1 1/2 teaspoons ground sage |
1 1.2 teaspoons salt |
3/4 teaspoon ground nutmeg |
3/4 teaspoon ground cinnamon |
2 tablespoons garlic powder or fresh |
1 tablespoon sugar |
1/4 cup olive oil |
1/4 cup soy sauce |
3/4 cup white vinegar |
1/2 cup orange juice |
1 lime juice |
1 scotch bonnet pepper (habanero) |
3 green onions -- finely chopped |
1 cup onion -- finely chopped |
4 to 6 chicken breasts |
Directions:
1. Seed and finely chop Scotch Bonnet pepper.
2. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
3. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
4. Add the Scotch Bonnet pepper, onion, and mix well.
5. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
6. Preheat an outdoor grill.
7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.
8. Bring the leftover marinade to a boil and serve on the side for dipping.
9. Notes: I've added chopped cilantro into this and have also substituted in jalepeno peppers if you can't find a scotch bonnet pepper and it still came out great.
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